The undergraduate certificate in Restaurant Operations is a concentrated program that explores the essentials of front-office and behind-the-scenes operations related to food service management. In this online program, you will examine current managerial techniques and tools to effectively operate a wide variety of restaurants. Topics covered help to prepare you for careers as a food service manager, or restaurant owner or employee. This certificate would also be a good addition to a business or management degree.

Certificate Objectives

Upon successful completion of this certificate, the student will be able to:

  • Apply proper food safety and sanitation procedures to meet industry standards and governmental regulations.
  • Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.
  • Practice current managerial techniques and trends to support the goals of a restaurant.
  • Interpret financial data as it relates to an operation’s goals.

Certificate Requirements (18 semester hours)

HOSP100Introduction to Hospitality Management 13
Select 5 courses from the following:15
Foodservice Sanitation
Food and Beverage Management
Restaurant Operations Management
Quantity Food Preparation
Hotel and Restaurant Purchasing
Introduction to Hotel and Restaurant Law
Principles of Cost Control in Foodservice Operations
Quality Service Management
Total Semester Hours18